Description
A delicious and creamy Southern spaghetti bake that evokes memories of family gatherings, perfect for using leftover chicken and ideal for cozy dinners.
Ingredients
- 12 oz spaghetti
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 6 slices crumbled bacon
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil spaghetti until al dente, drain, and set aside.
- In a bowl, combine cream cheese, cream of chicken soup, sour cream, ranch mix, garlic powder, and black pepper; mix until smooth.
- Gently fold in shredded chicken, 1 cup of cheddar cheese, Parmesan cheese, and drained spaghetti until mixed well.
- Transfer mixture to the baking dish, top with remaining cheddar cheese and crumbled bacon.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for an additional 10-15 minutes until bubbly and golden.
Notes
For added flavor, consider using freshly cooked or rotisserie chicken. Adjust seasoning to personal taste and be creative with cheese variations.
